Bruno Giacosa
Piemonte
The knowledge, passion, and wisdom that Bruno Giacosa brings to his work as a producer of fine wines are the fruits of the dedication of three generations of winemakers. The family’s interest in vine cultivation began with the constant search for the best vineyards from which to buy the grapes necessary for winemaking. The next logical step was to acquire some of those same vineyards for the family business, and eventually, to specialize in the Nebbiolo grape and the great wines made from it.
Giacosa always produces single-variety wines. He believes that technology and tradition do not need to be at odds with each other. The red wines ferment in steel and are kept in wood for 3-4 months (Dolcetto), 6-12 months (Barbera d’Alba and Nebbiolo d’Alba), 18-30 months (Barbaresco), or 24-36 months (Barolo). They are then bottled without being filtered.
The annual production of Giacosa wines is as follows:
- Barbaresco Gallina: 8-10,000 bottles
- Barbaresco Santo Stefano: 10-14,000 bottles
- Barbaresco Asili: 10-14,000 bottles
- Barbaresco Rabaja: 6-8,000 bottles
- Barolo Falleto: 15-20,000 bottles
- Barolo Le Rocche del Falleto: 10-15,000 bottles
